Daniel Boulud's Light Mayonnaise
- 1 egg
- White wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 cup peanut oil
- Kosher salt and freshly ground black pepper
Poach the egg in vinegar water for 2 to 3 minutes.
Place the egg in a blender with the mustard and red wine vinegar and blend with the peanut oil. Add the seasonings at the end.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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